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Sourdough steak melt
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Small knob of butter
2 x 120g British beef frying steaks
50g bag wild rocket
2 slices Waitrose White Sourdough Bread, toasted
2 slices Waitrose Sliced Jarlsberg cheese
150g portabellini mushrooms, thickly sliced
4 tbsp French’s New York Steakhouse Sauce
1 tbsp French’s French Fried Onions
1. Heat the butter in a large, non-stick frying pan and cook the steaks over a high heat for 2 minutes on each side until nicely browned.
2. Pile the rocket onto the toasted bread and lay the steaks on top. Place a slice of cheese on each and leave to rest for a few minutes.
3. Meanwhile, add the mushrooms to the hot pan and cook for 2–3 minutes until tender and nicely browned. Remove from the heat and stir in the steakhouse sauce.
4. Spoon the saucy mushrooms over the steaks and top with the crispy onions. Serve straight away.
Blue cheese also works brilliantly with steak and mushrooms. Try our Long Clawson Creamy Blue Stilton or Cave Aged Roquefort.
Typical values per serving:
35.5g protein, 2.1g fibre
This recipe was first published in June 2013.